Cooking the rice in a blend of canned tomatoes, bell pepper, onion, and jalapeño pureed with the juices from the canned tomatoes gives it extra flavor.

Ingreadient

• 2 cups diced canned tomatoes (from 2 [14.5-ounce] cans diced tomatoes, drained, juices reserved)
• 1 medium (6-ounce) green bell pepper, chopped
• 1 medium (9-ounce) yellow onion, chopped
• 1 small (2-ounce) jalapeño, seeds removed, chopped
• 1 teaspoon kosher salt
• 1 cup long-grain white rice, soaked in water for 10 minutes
• 2 tablespoons vegetable oil
• 1 large garlic clove, finely chopped
• 1/2 teaspoon ground cumin

Direction

1. Place tomatoes, green pepper, onion, and jalapeño in a food processor and blend into a smooth purée. Add salt and 1/2 cup juice from canned tomatoes and blend until smooth.
2. Rinse rice until water runs clear. Heat oil in a large skillet over medium. Add rice and toast, stirring frequently, until rice begins to smell nutty, about 2 minutes. Add garlic and cumin and cook until fragrant, 1 minute. Stir in blended ingredients and bring to a boil. Cover, reduce heat to low and simmer until rice has absorbed cooking liquid, about 15 minutes. Turn off heat and let rice sit for another 10 minutes. Fluff rice with a fork and serve.

Other Recipes